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Dried Maca is approximately 60% carbohydrates (starches and sugars), 9% fiber, and slightly more than 10% protein. It has a higher lipid (fat) content than other root crops (2.2%), of which linoleic acid, palmitic acid, and oleic acid are the primary fatty acids, respectively.

Maca is also a rich source of plant sterols, including sitosterol, campestrol, ergosterol, brassicasterol, and ergostadienol. From a mineral standpoint, Maca exceeds both potatoes and carrots in value, and is a source of iron, magnesium, calcium, potassium, and iodine. (8)

A chemical analysis conducted in 1981 showed the presence of biologically active aromatic isothiocyanates (a common chemical found in the mustard family of plants and shown to be a wood preservative and insecticide). Chemical research shows Maca root contains a chemical called p-methoxybenzyl isothiocyanate, which has reputed aphrodisiac properties. At least four alkaloids are also present but have not yet been quantified. Fresh Maca root contains about 1% glucosinolates-plant chemicals found in many plants in the family Brassicaceae (broccoli, cabbage, cauliflower, and other cruciferous vegetables). While no novel glucosinolates have been reported in Maca yet, several of the chemicals found in this group of known plant chemicals are documented to be cancer-preventive.